cabbage with noodles recipe

Written ByJenny Smyth Posted on
cabbage with noodles recipe
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The Best cabbage with noodles recipe

I’m so excited to share this cabbage with noodles recipe with you, it’s one of our family’s favorite dishes. I remember the first time I made it, my kids were a bit skeptical about eating cabbage, but after one bite, they were hooked. It’s become a staple in our household, and we make it at least once a week.

I love how easy it is to prepare and how versatile it is – you can serve it as a main course or add it to your favorite soups or salads. This recipe has its roots in Eastern European cuisine, where cabbage is a staple ingredient. The combination of tender cabbage, hearty noodles, and flavorful broth makes for a comforting meal that’s perfect for any occasion.

Whether you’re looking for a healthy meal option or just something easy to throw together on a weeknight, this recipe delivers. One of the key techniques in making this dish is cooking the cabbage just right. You want it to be tender but still retain some crunch.

I like to use a mixture of green and red cabbage for added color and flavor. The result is a deliciously balanced dish that’s sure to please even the pickiest eaters. As for storage and reheating, I recommend letting the dish cool completely before refrigerating or freezing.

When reheating, simply add some chicken or vegetable broth to revive the flavors. Serve over rice or noodles for an added touch of comfort food.

Buttered Cabbage and Egg Noodles

Buttered Cabbage and Egg Noodles

4.6 from 518 votes

This comforting dish combines tender sautéed cabbage with buttery egg noodles for a simple and satisfying meal. It is a classic Eastern European side dish that can also be served as a hearty vegetarian main course.

Prep Time10 mins
Cook Time25 mins
Resting Time0 mins
Total Time35 mins
Servings: 4Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Noodles

8 oz wide egg noodles
1 tbsp salt for pasta water

For the Cabbage

2 tbsp unsalted butter
1 tbsp olive oil
1 medium head green cabbage, cored and thinly sliced (about 8 cups)
1 medium yellow onion, thinly sliced
2 cloves garlic, minced
1 tsp caraway seeds (optional)
1/2 tsp salt, plus more to taste
1/4 tsp black pepper, plus more to taste
2 tbsp chopped fresh dill for garnish

👨‍🍳Directions

1Bring a large pot of salted water to a rolling boil over high heat.
2Add the egg noodles and cook according to package directions until al dente, usually 6 to 8 minutes.
3Reserve 1/2 cup of the pasta water, then drain the noodles in a colander and set them aside.
4While the noodles cook, heat the butter and olive oil in a large skillet or Dutch oven over medium heat.
5Add the sliced onion and cook, stirring occasionally, until it becomes soft and translucent, about 4 to 5 minutes.
6Add the sliced cabbage, caraway seeds if using, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper to the skillet.
7Stir to combine, then cover the skillet and cook over medium heat for 10 minutes, stirring once halfway through, until the cabbage has wilted and released its moisture.
8Remove the lid and increase the heat to medium-high.
9Continue cooking the cabbage, stirring frequently, for another 5 to 7 minutes, until it starts to brown and caramelize at the edges.
10Add the minced garlic and cook for 1 minute more, until fragrant.
11Add the drained noodles to the skillet with the cabbage.
12Toss everything together, adding a splash of the reserved pasta water if needed to loosen the mixture.
13Cook for 1 to 2 minutes, stirring constantly, until the noodles are well coated and heated through.
14Taste the dish and adjust the seasoning with additional salt and pepper if desired.
15Remove the skillet from the heat, sprinkle with fresh dill, and serve hot.

🔧Equipment

Large pot
Large skillet or Dutch oven
Colander
Wooden spoon
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 12g💛Saturated Fat: 5g❤️Cholesterol: 55mg🧂Sodium: 680mg🌾Total Carbs: 58g🥦Dietary Fiber: 6g🍬Sugars: 8g🥩Protein: 11g

📝Notes

Tips: For a richer flavor, use a full 4 tablespoons of butter instead of the butter and oil combination. You can also add a pinch of red pepper flakes for heat. This dish pairs well with grilled sausages or roasted chicken. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Watch Video Of How Buttered Cabbage and Egg Noodles Works

This cabbage with noodles recipe is always a good idea for any occasion – whether it’s a quick weeknight dinner or a special family gathering. The best part?

It’s incredibly easy to customize to your tastes! Feel free to add in your favorite vegetables or spices for added depth of flavor.

And don’t worry about leftovers – this dish reheats beautifully for tomorrow’s lunch or dinner.

❓ Frequently Asked Questions About Buttered Cabbage and Egg Noodles

Q: What type of cabbage should I use?

In this recipe, you can use either green or red cabbage – or a combination of both! For a more traditional flavor, use green cabbage. For added color and flavor, use red cabbage.

Q: Can I make this recipe ahead of time?

Yes, you can make this recipe ahead of time! Simply cook the noodles and set them aside. Then cook the cabbage mixture and store it in the refrigerator until ready to serve.

Q: How do I prevent the cabbage from becoming too mushy?

The key is to cook the cabbage just until it’s tender but still retains some crunch. If you prefer your cabbage more crunchy, add it towards the end of cooking time.

Q: Can I substitute other types of noodles?

Yes, you can use any type of noodle you prefer – from egg noodles to rice noodles or even gluten-free options!

Q: Is this recipe suitable for vegetarians?

This recipe is vegetarian-friendly! Simply omit any meat-based broth for added depth of flavor.

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